Soft garlicky herb flatbreads make a great side with any meal, with soups, salads, dips, curries and more. This easy Garlic herb Flatbread has no yeast, doesn’t need hours to rest, and has a secret ingredient. Instead of non dairy yogurt, this flatbread uses aquafaba!

Aquafaba is the liquid from a can of chickpeas or the viscous liquid remaining when you cook chickpeas at home. This viscous liquid has many uses like making eggless meringue, macarons, and used in many places instead of eggs/egg whites, as a binder for baking and more. Find out more about chickpea brine and all the amazing creations on Vegan Meringue Hits and Misses Facebook Group.

For this flatbread, aquafaba adds moisture, binding and the fluffyness. Make the dough for the flatbread, roll it out, grill or cook then brush with the herbed garlic butter mixture, done! You can also make these flatbreads into Garlic Naan. Press the garlic and cilantro into the rolled out flatbread along with nigella seeds, and then cook. Easy and ready within minutes. No yeast, no waiting for a hour for the dough to sit and rise.

2 tbsp (5g)fresh herbs, finely chopped. I used cilantro and dill. use any of parsley, tarragon, basil, rosemary, thyme

flatbread:

1 cup (140g) unbleached white flour or all purpose flour

1 tsp baking powder

⅛ tsp baking soda

⅓ tsp salt (use less if your aquafaba is highly salted)

⅓ tsp garlic powder

2 tbsp chopped herbs of choice

wet:

2 tsp oil

3 tbsp aquafaba (chickpea water, thick viscous water from a can of chickpeas, or from home made chickpeas) , or use non dairy yogurt.

2.5 tbsp non dairy milk

½ tsp lemon juice

a pinch of sugar (omit if using sweetened non dairy milk)

Instructions

Prep your garlic herb spread:

Melt vegan butter in a bowl or warm the olive oil. Mince or crush the garlic and mix in. Mix in half of the chopped herbs.

Make the flatbread:

In a bowl, whisk all the dry ingredients until well combined. Mix in the herbs.

In a small bowl mix the non dairy milk and lemon juice. Add to the dry. Add aquafaba, oil and sugar to the dry. Mix well and knead for a minute. The dough will seem dry then start to get sticky as you keep kneading. Add a tsp or more flour if too sticky or a tsp non dairy milk if too dry. You want the dough to be somewhat sticky. Cover the bowl and let it sit for 5 minutes.

Spray oil on the dough and knead for a few seconds to smooth out.

Divide dough into 3 parts. Roll each into a smooth ball. Flatten one, dust in flour and roll out into an oval or circle shape.

Heat a skillet over medium high heat. When the skillet is evenly hot. Place the rolled out flatbread on it. Place a lid on the flatbread and cook for 2 minutes.

Flip and cook for another 1 to 2 minutes. Place directly on the flame or grill to blacken, or continue to cook on the skillet until golden brown spots.

Place on a serving plate and immediately brush with garlic herbed butter. Sprinkle some herbs.

Repeat for all flatbreads. Store covered lightly in a kitchen towel over the counter for the day, or refrigerate for upto 4 days.

Alternatively: make these flatbreads like garlic Naans.

At step3 , after rolling out the flatbread. Spray water on the flatbread. Sprinkle minced garlic and herbs on the flatbread and press in. You can also sprinkle some nigella seeds and press in.

Place the flatbread with garlic side up on a hot skillet. Cover and cook as above. Once the flatbread is cooked, brush it with melted vegan butter or oil. Sprinkle more herbs/cilantro and store.

I have tried keeping them in the refrigerator for upto 3 days. If you want to freeze them, cook both sides till just about getting golden and then freeze. Thaw slightly and Reheat on the skillet to brown spots. Let me know how they work out if you freeze them.

Great recipe ! Much love from Ghana . Question outside this recipe ….. Are vegans mostly anemic or suffer iron deficiency disease ? I am on a 30 day vegan challenge and am enjoying it . I think I want to change my lifestyle to transition being a full vegan . But a friend tells me this today . Is it true ? Have you experienced such thing please ? Thanks

Thanks Matilda. That is great that you are taking the challenge and want to continue on it.
About Iron, no it is not true that vegans are anemic. Iron deficiency can happen to anyone not eating enough iron in their diet vegan or not. There are several sources of iron in the plant world like greens, beans, lentils, whole grains, nuts. http://www.vrg.org/nutrition/iron.php . Eat meals with enough helping of iron rich plant foods. Some people when they transition from a very meat heavy/ dairy heavy diet to eating only plant based ingredients, often do not know what to eat for a good filling meal and can end up eating either junk vegan food (processed options), or just salads, which is why they might develop deficiencies of iron or other vitamins. The key is to eat a balanced meal which has many ingredients of each category like greens(spinach, chard, kale etc), beans and lentils (chickpeas, black beans, kidney beans, other beans, lentils, peas, etc), some nuts and seeds (walnuts, almonds, cashews, sesame seeds, sunflower seeds etc), grains like oats, iron rich veggies as broccoli and bok choy etc.
Hope this helps.

Wow!! I wanted something special with dinner and looked to your flatbread, they were amazing!!! The smell, the texture, the taste! The instructions are perfectly clear, I even made a gluten free variety and was so happy with how easy and beautifully the dough rolled out. 5 stars!! ✨ My iPad would only select 4 stars but it is 5 or easily 10!!

These were wonderful and so easy! Today was my first try ever at making skillet flatbreads—first your Rosemary Pumpkin Flatbread and then this Garlic Herb Flatbread, and they both came together perfectly, and the requests for more have already begun! I’ve learned to cook largely from your blog and cookbook. I so reliably enjoy your recipes that I usually double the batch even the first time I make it. Thank you as always!

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